Potato Salad With Italian Dressing

Recipe Ingredients

		Dressing
1 cup	237ml	Cold water
2 teaspoons	10ml	Cornstarch
1/3 cup	78ml	Red-wine vinegar
1 teaspoon	5ml	Tomato paste
1		Garlic - peeled. Pressed
1 tablespoon	15ml	Country-style Dijon mustard
1/2 teaspoon	2.5ml	Dried basil - crushed
1/2 teaspoon	2.5ml	Dried oregano - crushed
1		Cayenne pepper
1/4 teaspoon	1.3ml	Salt
		Freshly ground black pepper to taste
1 tablespoon	15ml	Olive oil
		Salad
2 lbs	908g / 32oz	Small red potatoes
1 lb	454g / 16oz	Shallot - peeled and minced (medium)
1/2 lb	227g / 8oz	Green beans - trimmed and cut
		Halves if long
1/2 cup	118ml	Kalamata olives - halved and pitted
3		Plum tomatoes - seeded and
		Into slivers
8		Basil leaves - slivered

Recipe Instructions

TO PREPARE THE DRESSING:

Combine about 1 tablespoon of the water with the cornstarch to dissolve. Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil. Continue boiling until slightly thickened. Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil. Refrigerate at least 1 hour.

TO PREPARE THE SALAD:

Scrub the potatoes but do not peel. Cut in halves. Place in a steamer basket and steam over boiling water until tender, about 20-25 minutes. Drain and transfer to a bowl. Add 4 tablespoons of the dressing and the shallot. Refrigerate 1 to several hours.

Bring a small pan of water to the boil, add the beans and time about 5 minutes, or until tender. Drain and plunge into ice water to stop the cooking. Pat dry and add to the potatoes.

Stir in the olives, tomatoes and basil leaves. Add enough dressing to coat the salad. If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving.

Source:
Judy McCann

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